This Chicken Burger Puts McDonald’s in Shade

It starts with the so-called pre-dough (Japanese Tangzhong). To do this, we put the water and flour in a small saucepan and stir it until it has a lump-free mass. Add the milk and heat slowly. Stir constantly. The temperature should ideally be between 60 and 70 degrees Celsius. After 2-3 minutes a pudding-like mass should form. As soon as this is the case, put the pre-dough aside.

Put the warm milk in a large bowl and add the dry yeast (or alternatively 1/3 cube of fresh yeast). Mix everything well with a whisk. Then stir in an egg. Then add butter, salt, sugar and the batter and stir again. Now gradually add the flour to the bowl. Stir again and again until smooth.

Now the manual work begins: the dough must be kneaded. At the beginning it is quite sticky. Don't let that put you off. If you still do not notice after 5-6 minutes of intensive kneading that the dough is firmer, then gradually add a little flour. When the dough feels good, place it in a lightly oiled, covered bowl for an hour. Then knead again briefly and divide the dough into 4 equal pieces.

Now the buns need to be shaped. To do this, take part of the dough in your hands, form a ball and repeatedly pull the dough down on the sides and stuff the dough from below into the center of the ball. This is how you should get a good surface tension. Then place the balls on a parchment-lined baking sheet. Flatten it very lightly by hand (since burger buns are not really round) and then cover the buns for another half an hour.

In the meantime, separate an egg and add a tablespoon of milk to the egg yolk and whisk. After half an hour, brush the buns with the egg yolk and milk liquid and sprinkle with sesame seeds. Then bake the buns in the oven at 160 degrees for 10-15 minutes.

Now all that remains to do is make the chicken patties: To do this, remove the edges of the toast slices, toss the toast and mix in a blender or with a hand blender so that a kind of coarse flour is created. Then add the chicken, the spices, the soy sauce and mix everything until you have an evenly pureed mixture. It should look similar to coarse tea sausage. Remove the mixture and knead the butter with your hands. Flatten the mixture, place on a plate and put in the refrigerator for 30 minutes.

Then roll out the mass on the work surface. But only big enough that you can cut out or cut out 4 burger patties. If you prefer flat patties, you can easily get 8 patties out of the crowd. Then you should prepare double the amount of dough to be able to make 8 burgers. Put the formed patties in the refrigerator again for at least 30 minutes.

Set up a breading line for the breading: mix the flour and starch in one bowl, whisk the egg with the salt in a second and fill a third with breadcrumbs. Turn the patties first in the flour, then in the egg and finally in the breadcrumbs. Heat enough oil in a pan, saucepan or deep fryer. Fry the patties in it over medium heat for 10-12 minutes until golden brown.

Remove a few lettuce leaves from the iceberg lettuce, wash and cut into fine strips. Cut open the burger buns. Brush both sides with sweet chili sauce. Cover the lower half of the bun generously with lettuce. Place the pattie on top and close the burger. Good Appetite!